Spaghetti con le vongole "in bianco"

This afternoon I received an sms from a friend, it was saying: "They are selling vongole at the supermarket down at the central station". Very seldom you can find vongole in Stockholm so I asked: "Are they fresh vongole?", I immediately knew what I was going to make for dinner... my favorite pasta dish... spaghetti with vongole in white version.

There are 3 different types of vongole: vongole veraci, vongole comuni and breeding of vongole (these come from outside Italy). The best ones are the vongole veraci, they are more tasty.

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The vongole I bought where coming directly from Italy and they were vongole veraci.

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Spaghetti with vongole (more known in Naples as vermicelli with vongole) are one of the delights of the Gulf of Naples cuisine. You definitely have to try this dish when you are Naples, even better if tasted at the seaside and accompanied by one of optimal white wines from that region.

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In Naples there are two ways of cooking spaghetti with vongole (actually three ways), there are very strong supporters of one version or the other. Cause of the dispute is the tomato, does it go into this dish or not? Some prefer spaghetti con le vongole in bianco (white version), others spaghetti con le vongole al pomodoro (red version with tomato sauce). There are also other supporters that just like spaghetti with vongole and cherry tomatoes.

P.S. It is snowing a lot outside... just when nobody was expecting it after no snow during the whole winter. I like snow!!!